For pescatarians out there, a new cookbook is out to make the most of sustainable eating with “Veggies & Fish” by Bart Van Olphen.

Van Olphen, the cofounder of fish brand Sea Tales and author of two cookbooks, brings 95 new recipes that are vegetable-forward dishes with fish twists. Van Olphen is a sustainable fishing activist, and also looks at ethical shopping, eco-friendly options and more to help home cooks eat healthier and help save the planet as well.

The recipes are divided into 12 chapters: Raw, Soups, Salads, Brunch, Snacks and Sandwiches, Pasta, Pizza and Noodles, Grains and Legumes, Curries and Stews, Barbecue, Oven, Pan and The Basics. The book is organized by preparation techniques by Van Olphen.

Raw includes recipes like Tuna Tartare with Frisee Salad, serving up both the fish and the vegetables raw, and serve two as an appetizer. Soups include dishes like Miso Ramen with Vegetables and Scallops and Cucumber Soup with Sea Bass Tartare. Salads offer Lentil Salad with Smoked Wild Salmon and Arugula Pesto and Potato Salad with Turnip Green and Hot-Smoked Salmon. Brunch dishes include sharable dishes like Spinach Pancakes with Cream Cheese, Avocado and Smoked Salmon and Baked Potatoes with Vegetables and Crayfish. Snacks and Sandwiches offer Vegetable Chips with Fried Shrimp and Aioli and Crudites with Anchoiade and Tapenade. Pasta, Pizza and Noodles include Tomato and Tuna Gnocchetti and Puff Pastry Pizza with Tuna Tapenade, Artichoke and Chard. Grains and Legumes have recipes like Risotto with Leek, Fennel and Razor Clams. Curries and Stews include Thai Green Curry with Tiger Prawns and Vegetable Stew with Saffron and Monkfish. Barbecue offers Seaweed-Salmon Burgers with Celery Remoulade. Oven has dishes like Sole en Papillote with Harissa. Pan has dishes such as Ratatouille with Pan-Fried Cod and Fennel Gravy. The Basics has recipes for stocks and pastes, but also includes photo illustrations on how to shell shrimp, open an oyster and cleaning and filleting fish.

For those wanting a healthier eating option, this is a good start and will help anyone master fish recipes.

“Veggies & Fish” is published by The Experiment. It is $24.95.

Amy Phelps can be reached at aphelps@newsandsentinel.com.